Ingredients

•   ham, cut into large chunks
•   lamb, cut into large chunks
•   garlic
•   tomatoes
•   beans
• 600ml / 1 pint reserved stock
•   goose fat or oil
•   sausage, browned, cut into 5cm/2in lengths
•   goose, cut into 8–10 pieces (optional)
• 300ml / ½ pint reserved hot stock
•   breadcrumbs

Method

1. Cut the ham and lamb into large chunks. Mix together the garlic and tomatoes.
2. Preheat the oven to 150C/300F/Gas 2. Ladle half of the beans and meat into a large ovenproof casserole. Spread the tomatoes and garlic over the top, then cover with remaining meat and beans. Add 600ml/1 pint of reserved stock, cover tightly and cook for 2 hours.
3. Heat the goose fat or oil in a frying pan. Add the sausage and fry until browned; cut into 5cm/2in lengths. Cut the goose, if using, into 8–10 pieces. Remove casserole from the oven and add the sausage and goose pieces. Add 300ml/½ pint of reserved hot stock or more if the casserole seems a little dry.
4. Sprinkle the top evenly with breadcrumbs and return to the oven, uncovered, for 1 hour until the top is brown.

Notes